[PDF][PDF] Comparison between traditional deep-oil and microwave puffing for physical and eating qualities of puffed pork rind
KTP Truong, TQ Le, S Songsermpong… - Agriculture and Natural …, 2014 - researchgate.net
The effects were characterized and compared of pretreatment process conditions (boiling at
different sodium chloride solutions of 0, 3, 4 and 5% and drying at different dehydration
times of 4, 5 and 6 hr) on the moisture content prior to puffing (MCP), volume expansion
(VE), the moisture loss after puffing (ML), hardness and the color difference between
microwave puffing (MWP) and deepoil frying puffing (DOFP). The optimal pretreatment
process conditions were selected by means of response surface methodology that …
different sodium chloride solutions of 0, 3, 4 and 5% and drying at different dehydration
times of 4, 5 and 6 hr) on the moisture content prior to puffing (MCP), volume expansion
(VE), the moisture loss after puffing (ML), hardness and the color difference between
microwave puffing (MWP) and deepoil frying puffing (DOFP). The optimal pretreatment
process conditions were selected by means of response surface methodology that …
Comparison between traditional deep-oil and microwave puffing for physical and eating qualities of puffed pork rind.
KTT Khanh Thi-phuong Truong, TQL Tuan Quoc Le… - 2014 - cabidigitallibrary.org
The effects were characterized and compared of pretreatment process conditions (boiling at
different sodium chloride solutions of 0, 3, 4 and 5% and drying at different dehydration
times of 4, 5 and 6 hr) on the moisture content prior to puffing (MCP), volume expansion
(VE), the moisture loss after puffing (ML), hardness and the color difference between
microwave puffing (MWP) and deepoil frying puffing (DOFP). The optimal pretreatment
process conditions were selected by means of response surface methodology that …
different sodium chloride solutions of 0, 3, 4 and 5% and drying at different dehydration
times of 4, 5 and 6 hr) on the moisture content prior to puffing (MCP), volume expansion
(VE), the moisture loss after puffing (ML), hardness and the color difference between
microwave puffing (MWP) and deepoil frying puffing (DOFP). The optimal pretreatment
process conditions were selected by means of response surface methodology that …
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